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Fillet Of Sole, Bonne Femme

American.Gourmet's picture
Ingredients
  Sole fillets 3 Pound
  Mushrooms 1⁄4 , sliced
  Bay leaf 1
  Shallots 2 Medium, chopped
  Dry white wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Egg yolks 4
  Half and half 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
  Lemon juice To Taste
Directions

MAKING
1)Put fillets on chopping surface,and cut into desired portions.
2)In a pan,heat mushrooms, bay-leaf, shallots, wine, and water. The fillets should lay flat
3)Poach them for 8 minutes or till done.
4)Carefully remove fish,and place in a casserole to warm.
5)Strain well, reserve the stock.
6)Take a bowl,make a paste of butter and flour
7)Add this to stock,and whisk quickly.
8)Once the stock comes to boil, whip in the egg yolks.
9)Add the half and half until sauce becomes thick.
10)Add seasoning,and lemon juice.
11)Pour this over the sole and heat in a oven for a few minutes.

SERVING
12)Serve immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday
Cook Time: 
30 Minutes

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